The Pioneer Woman Tasty Kitchen
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Vegetarian Antipasto Pasta

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Level: Easy

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Description

A light pasta dish filled with tangy artichokes, sun-dried tomatoes, roasted peppers, spinach and pesto.

Ingredients

  • 2 teaspoons Olive Oil
  • 1 whole Red Bell Pepper
  • 8 ounces, weight Whole Wheat Rotini
  • ¼ cups Walnuts, Chopped
  • 1 whole Yellow Onion, Peeled And Thinly Sliced
  • 1 cup Frozen Spinach, Thawed
  • ⅓ cups Pesto
  • 4 ounces, weight Provolone Cheese Cubed
  • ½ jars Sun-dried Tomatoes (7 Ounce Jar)
  • 1 can (14 Oz. Size) Artichoke Hearts, Drained, Chopped
  • ½ cups Grated Parmesan Cheese

Preparation

1. Preheat your broiler or the grill to high heat. Rub half of the oil around the outside of the bell pepper. Broil or grill until the outside is charred, turning occasionally. Remove from heat and place in a sealed paper bag for 5 minutes. Remove from bag. Remove skin, seeds, and membranes. Chop remaining pepper and place in a large bowl.

2. Bring a large pot of water to boil. Cook pasta according to package directions.

3. Meanwhile, toast walnuts in a dry skillet over medium-low heat (use a large skillet). When warmed and beginning to be fragrant, remove from heat. Add walnuts into the bowl with the pepper.

4. In the same skillet, heat remaining half of the oil over medium-high heat. Add sliced onion. Cook for 3-5 minutes, until beginning to brown slightly. Lower heat to medium-low, and cook for 10-15 minutes more, until well caramelized and soft. Add onions into the bowl.

5. Squeeze thawed spinach between paper towels to remove moisture. Cook briefly in the skillet to evaporate any remaining moisture, if needed. Add it into the bowl, along with the pesto, provolone, tomatoes, artichoke hearts, and half of the Parmesan cheese.

6. Drain cooked pasta. Add warm pasta into the bowl of ingredients, and toss to combine. Serve with remaining Parmesan cheese.

Adapted from Cooking Light.

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